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English cookbook, 1799
Page 313
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Lafayette Cakes - Miss Fesshator Take 12 eggs leaving out the whites of 6. beat them well the whites & yolks separately, add 1 lb of powdered sugar & 3/4 lb of flour well dried - a small pinch of Volatile Salts; a little Salt - to be baked in round tins very thers with preserve between - but the preserve is not to be put in until the cakes are nearly cold - Charlotte Bulle Miss Tophaur Not quite a quart of cream good but not too thick put in it a small tablespoonful of Gum Dragus in put an oz of melted isinglass instead if you choose, beat it until quite thick like snow, so thick that a spoon will stand straight in it. then add sugar to taste, say rather more than 1/4 lb bruised & sifted fine & about 2 tablespoonful of Kirsch watter to flavour it then arrange your biscuits (Biscuits a la ceillesa)round the inside of a plain mould [illegible] them together with the Gum dragon & a little water taking care not to let any be outside or the biscuits will [illegible] to the mould - When done pour in your cream & when required turn it out of the mould - it is better made only half an hour before it is wanted - ornament the top with currant jelly of a good colour - you may flavour with Vanilla, orange flowers lemon & custard of Kirsch watter if you have it out
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Lafayette Cakes - Miss Fesshator Take 12 eggs leaving out the whites of 6. beat them well the whites & yolks separately, add 1 lb of powdered sugar & 3/4 lb of flour well dried - a small pinch of Volatile Salts; a little Salt - to be baked in round tins very thers with preserve between - but the preserve is not to be put in until the cakes are nearly cold - Charlotte Bulle Miss Tophaur Not quite a quart of cream good but not too thick put in it a small tablespoonful of Gum Dragus in put an oz of melted isinglass instead if you choose, beat it until quite thick like snow, so thick that a spoon will stand straight in it. then add sugar to taste, say rather more than 1/4 lb bruised & sifted fine & about 2 tablespoonful of Kirsch watter to flavour it then arrange your biscuits (Biscuits a la ceillesa)round the inside of a plain mould [illegible] them together with the Gum dragon & a little water taking care not to let any be outside or the biscuits will [illegible] to the mould - When done pour in your cream & when required turn it out of the mould - it is better made only half an hour before it is wanted - ornament the top with currant jelly of a good colour - you may flavour with Vanilla, orange flowers lemon & custard of Kirsch watter if you have it out
Szathmary Culinary Manuscripts and Cookbooks
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